By following the inspiration of the seasons Simmons shows how to vary your menu with over 200 recipes using fresh, readily accessible ingredients. The recipes are deftly simple, yet freshly conceived and imaginative. Most helpful is an intriguing rice glossary with descriptions of unusual rice varieties. The Amazing World of Rice offers a vibrant, multicultural collection of original recipes with a broad range of different rice from around the world. Creating these recipes and writing this book was a complete joy from the first page to the last.
All the basics and science of egg cookery are covered here plus creative riffs on classics and exciting new recipes. Despite its grand ambitions, the book keeps the proceedings easy to follow and simple enough for weeknight outings—with enough new ideas to intrigue even the most world-weary vegetarian. Simmons has a genuine palate, a commitment to seasonal ingredients, and the character to keep things simple. A butternut squash korma gives an indigenous American vegetable Indian flavors, and the Summer Garden Paella takes delicious liberties with an easy-to-improvise classic. Iranian borani a yogurt and spinach dip with pomegranate seeds , Salvadorian pupusas, and a Georgian salad of tomato, cucumber, and green beans with walnut dressing will introduce readers to new favorites. » The Amazing World of Rice: 150 Recipes for Pilafs, Paellas, Risotto, Soups, Salads, Puddings and More Over ten years after I wrote my first rice cookbook, Rice, the Amazing Grain Henry Holt, 1991 my editor asked me to write a newer version that featured the exciting and exotic rice appearing in many of our markets. This is the book to help you better appreciate both the bees and their honey, understand the different flavors of honey and how to use the right one to best compliment your next recipe.
She did what every passionate cook does when in need of comfort: she cooked. It speaks to the love cooks have for the tools they use to prepare meals. If you thought that the store wasn't perfect enough, check out the book. Honey, sometimes compared to olive oil or wine, can be difficult to select. You'll find recipes for Flatbread with Melted Manchego, Rosemary and Honey; Honey French Toast and Peaches with Honey and Mint; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce; Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Honey Glazed Beets with Cinnamon, Orange and Mint; Honey Pear Tart with Honey Butter Sauce; and Honey Panna Cotta. Plus now that honey—both local and lesser known varietals from around the world—are gaining in popularity, we are all the more fascinated by this precious commodity.
What makes one varietal of honey different from another? Recipes use both fresh and dried figs in everything from appetizers to desserts with lots in between. What are the differences in the flavors? Most can be made in well under 45 minutes. Quintessential Marie Simmons — simple, luscious food. Put yourself in her capable hands, and all will go well in your kitchen, meal after delicious meal. There are 14 chapters in this 450 page tome covering every possible way that eggs are used in the dishes we love. Kimchi makes an appearance both in fried rice and that cross-cultural staple, the quesadilla.
I come to the vegetarian kitchen, not as a devout vegetarian, but as a person who loves food, loves to cook and loves big, bold imaginative flavors. There is an entire chapter dedicated to paella and pilaf, another on risotto, and one filled with mouthwatering rice pudding recipes. The book offers dazzling proof that rice will always be much more than a staple. While international cues are hardly new to vegetarian eaters, this volume ventures beyond the hummus and pasta anteroom into the great mansion of exciting flavors, techniques, and lesser-known ingredients ajvar, a Serbian pepper sauce epazote; an herb from Central America. Recipes run the gamut from appetizers to soups, pasta, grains, salads, and a mouth-watering selection of creative vegetable dishes, plus easy to make desserts. There are many helpful hints and informative boxes throughout. Basically Taste of Honey is a cookbook about what different varieties of honey taste like and how to use them once we get all those jars home from our local market or favorite shop.
This time she takes on figs: fresh dried, and roasted — each recipe a step on my stairway to Fig Heaven. I explain how these flavor profiles are best paired with certain ingredients in over 60 simple, delicious recipes that range from breakfast and side dishes, to main dishes and dessert. The Good Egg is just plain fun to read. From scrambled to meringues, soufflés to mayonnaise, and stuffed eggs to quiche you'll find recipes for it in these pages. A lifelong honey lover and bee aficionado, this was a dream book for me to work on.
The recipes are clear and easy to follow, with many fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. Which is better for baking and which is best for savory dishes? Each recipe tells exactly how long it will take to prepare and alerts you in advance about any steps that require a little extra time. Each recipe includes a detailed guide for the type of honey that will work best with it, along with some ideas to experiment with. Why is one darker than another in color and what does that mean? The result is The Amazing World of Rice William Morrow, 2003. The Good Egg is a valuable classic and a sheer pleasure — a treasure trove of recipes and wonderful stories and the most thorough and complete egg cookery book I've ever seen. As my repertoire of ingredients, seasonings and techniques grow I find myself cooking meat less and less often. Numerous sidebars give clear explanations on how to hard cook eggs, make a meringue, succeed with soufflés, perfect your mayonnaise, coddle eggs, get spaghetti carbonara right, plus much more.
And it is also an excellent book for beginning cooks. . Chefs and professional cooks will value it as a reference work. Marie Simmons works her magic without fuss or fanfare. . .
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